Piparkakku
116
- Prep Time30 min
- Total Time3 h 10 min
- Makes30 cookies
Photo, Roberto Caruso.
These traditional holiday ginger cookies will fill your entire house with a divinely spiced fragrance.
Ingredients
1/4 cup golden syrup
1/2 cup unsalted butter
1/2 cup granulated sugar
2 tsp ground ginger
1 1/4 tsp cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp salt
2 cups all-purpose flour
1 tsp baking soda
1 egg, lightly beaten
Royal Icing
3 egg whites
1/4 tsp white vinegar
5 cups icing sugar, sifted
1/4 cup cold water
Instructions
COMBINE syrup, butter, sugar, spices and salt in a medium saucepan over medium, stirring until butter is melted and mixture is smooth, 2 min. Let cool for 15 min.
WHISK flour and baking soda in a large bowl. Stir in syrup mixture, then egg, until blended. Divide in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.
PREHEAT oven to 325F. Line 2 baking sheets with parchment.
LIGHTLY flour a large piece of parchment. Roll 1 dough disc on parchment to 1/8-in. thickness. Cut out shapes using 2 1/2-in. to 4-in. cookie cutters, re-rolling scraps and refrigerating as needed. Arrange on prepared sheets and bake until edges are browned, 12 to 14 min. Let cool 5 min, then transfer to a rack to cool. Repeat with remaining dough.
ICING: Beat egg whites and vinegar in a large bowl with an electric mixer on medium until foamy. Beat in sugar until combined. Increase speed to medium-high and beat until thick, 2 min. Thin with water. Transfer to a piping bag fitted with a very small plain tip to decorate cooled cookies. Let sit at room temperature until icing hardens, about 4 hr.
Nutrition (per cookie)
Calories 160, Protein 2g, Carbohydrates 32g, Fat 3g, Sodium 115mg.
Get more of our best gingerbread recipes.
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